Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Bistro Style Head off, Shell on Shrimp

 

Print Recipe
 Bistro Style Head off, Shell on Shrimp
Course Appetizer
Servings
people
Ingredients
Course Appetizer
Servings
people
Ingredients
Instructions
  1. Bring shallots, garlic and vermouth to boil.    
  2. Add the chicken broth and shrimp and bring to a boil.
  3. Simmer for one minute and add butter, parsley and adjust the seasonings.
  4. When the butter is melted serve with French bread.
  5. I would like to note that the shrimp cooks fast when butterflied.

Chilled Head off, Shell on Shrimp with Roasted Pepper Dipping Sauce

Print Recipe
 Chilled Head off, Shell on Shrimp with Roasted Pepper Dipping Sauce
Course Appetizer
Passive Time 2 hours
Servings
People
Ingredients
Shell on Shrimp
Roasted Pepper Dipping Sauce
Course Appetizer
Passive Time 2 hours
Servings
People
Ingredients
Shell on Shrimp
Roasted Pepper Dipping Sauce
Instructions
  1. Bring water, pickling spice and salt to a boil; let it simmer for 3 minutes.  
  2. Add the shrimp, cover and bring back to a boil and remove from heat.
  3. Let set for 3 minutes and drain.  Rinse in cool water.
  4. When cool, peel, leaving tail on and chill.
Rosted Pepper Dipping Sauce
  1. Puree all ingredients and chill for 2 hours. Serve with shredded lettuce and lime wedges.

Breaded Scallops Okra and Jalapeño

Large Scallops

Print Recipe
 Breaded Scallops Okra and Jalapeño
Large Scallops
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Large Scallops
Instructions
  1. In 3 separate bowls, have flour mixture, egg whisked with milk, and bread crumbs ready.  
  2. Season the scallops with salt and pepper and toss in flour, then egg, then bread crumbs, one at a time.  
  3. Do the same with the okra and jalapeño.  
  4. Sauté in hot oil, turning to brown.  
  5. Serve with tartar sauce.

Scallops with Roasted Figs and Red Onion

Large Scallops

Print Recipe
 Scallops with Roasted Figs and Red Onion
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Toss figs and onion with oil and bake on a sheet pan until golden.
  2. De-glaze pan with port and put in a saucepan with broth.
  3. Bring to a boil and simmer until broth is gone and add scallops, cream, and butter.
  4. Adjust seasonings.
  5. Simmer until scallops are warmed through.
  6. Serve with a side salad.

Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Kono Mussels Half Shell

Print Recipe
 Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Toss the carrots, tomatoes, onion, and garlic with oil, salt, and pepper.  
  2. Bake at 400° for 15 minutes or until it starts to turn brown.
  3. Pour in the white wine.
  4. Transfer into a saucepan.
  5. Add broth, mussels, and tarragon.
  6. Bring to a boil.
  7. Serve with garlic bread or over pasta.

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